Here’s the weekly summary of both new chemistry research and studies that have been in the news. This week features a look at the compounds behind parmesan’s distinctive taste, a new polymer material inspired by squid beaks that can be both bendy and rigid, and more. As always, links to further articles and original research papers are provided below, as well as further studies of interest not included in the graphic.

Note: links to studies behind a journal paywall are indicated with (£). Studies without this symbol are open access, and can be accessed and read for free. This week includes stories from the American Chemical Society’s national meeting in San Diego, denoted with (ACS SD).

Please note: none of the graphics on this site are intended for a specific chemistry syllabus, and it should not be assumed that they comprehensively cover any portion of required content for particular qualifications.

The Compound Interest Book

The chemical structures in Compound Interest's graphics are created using PerkinElmer's ChemDraw® Professional v15 desktop software. Includes PerkinElmer copyright material. Reprinted with permission. All rights reserved. ChemDraw® may be purchased online here.